Mocha Meringue Kisses (recipe by Linda Ang – FB group member)
100 g eggwhites, room temperature
200 g caster sugar
1tsp vanilla extract
2 tsp espresso powder (I used coffee powder)
1tsp valrhona cocoa powder
Totally optional: Mix 1 tsp coffee powder and 1tsp cocoa powder with a little water to form a paste and use this to draw lines on the inside of the piping bag to create lines on the meringue kisses when piped.
Preheat oven to 200C. Middle rack.
Spread caster sugar in the baking tray thinly.
Put egg whites in the bowl of your stand mixer.
The moment your oven temperature reaches 200C, place your sugar in the oven and set timer for 7 minutes. Start beating the egg whites, using the lowest speed and gradually increasing. Once you reach soft peaks, beat at full speed. By the 7 minutes mark, you’ll get stiff peaks. Remove the sugar from the oven and lower the oven temperature to 93C (I set mine at 90C) and start spooning one tablespoon at a time into the meringue until complete. Add vanilla extract and continue to beat for 1 more minute, using full speed. Meringue should be smooth by now. If still feels gritty from undissolved sugar, continue to beat for 1 more minutes.
Sift in coffee and cocoa powder and mix gently with a spatula until fully incorporated. Transfer meringue into prepared piping bag and pipe meringue kisses on to lined trays.
Bake your meringue 93C (90C for me) for 1.5 to 2 hours. I baked mine for 2 hours and managed to get crunchy meringue kisses. If you prefer soft centred kisses, bake for only 1 hr. However, I would not advice on this as in our humid weather, the kisses are likely to turn sticky pretty quick if not entirely dry.
Remove the meringue kisses from oven and immediately peel it off the trays and into air tight containers. Do not allow the kisses to sit too long in humid weather or they will turn sticky.